A favorite at our parties.
With everything else you might serve at a party,
this is enough for about 50 people.
As a stand-alone dinner,
this is probably enough for 8-10 people.
This recipe is based on
one
I got from "The Epicentre",
though this version is about half as hot.
The original version is painfully spicy.
This version is just hot.

Ingredients

6 tablespoons oil

5 pounds boneless, skinless chicken breasts

6 cloves garlic, minced

3 medium-size yellow onions, minced

1 quart chicken broth

2 cups tomato puree

1 tablespoon epazote

2 tablespoons Mexican oregano

3 tablespoons ancho chili powder

3 tablespoons chipotle powder

1 teaspoon ground cloves

2 tablespoons cocoa powder

1 teaspoon cinnamon

1/2 cup shelled almonds, ground

Process

Add oil to an 8 quart pan and place over high heat

Cut chicken into 3/4 inch cubes

Brown chicken cubes in oil

Add onions and garlic to chicken and heat until fragrant

Add dry ingredients and stir until chicken is coated

Add broth and puree

Stir thoroughly, sraping sides and bottom of pan

Bring to boil

Turn down heat and simmer for 3 hours

Serve with rice (about 6 cups cooked should do)
and beans (probably about two cans).